sensory evaluation
- You have accessRestricted accessAssessing the Sensory Profiles of Sparkling Wine over TimeMaya R. Hood White, Hildegarde HeymannAm J Enol Vitic. 2015 66: 156-163 ; DOI: 10.5344/ajev.2014.14091Maya R. Hood White1Department of Viticulture and Enology, University of California, Davis, CA 95616Hildegarde Heymann1Department of Viticulture and Enology, University of California, Davis, CA 95616
- You have accessRestricted accessEthanol Difference Thresholds in Wine and the Influence of Mode of Evaluation and Wine StylePing Yu, Gary J. PickeringAm J Enol Vitic. 2008 59: 146-152 ; DOI: 10.5344/ajev.2008.59.2.146Ping Yu1Department of Biological Sciences, and 2Cool Climate Oenology and Viticulture Institute, and Department of Psychology, Brock University, 500 Glenridge Ave, St. Catharines, ON L2S 3A1, Canada.Gary J. Pickering1Department of Biological Sciences, and 2Cool Climate Oenology and Viticulture Institute, and Department of Psychology, Brock University, 500 Glenridge Ave, St. Catharines, ON L2S 3A1, Canada.
- You have accessRestricted accessSensory Evaluation of Wine and Commercial Realities: Review of Current Practices and PerspectivesIsabelle LesschaeveAm J Enol Vitic. 2007 58: 252-258 ; DOI: 10.5344/ajev.2007.58.2.252Isabelle Lesschaeve1Director, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, Ontario L2S 3A1 Canada.
- You have accessRestricted accessSensory Effects of Consuming Cheese Prior to Evaluating Red Wine FlavorBerenice Madrigal-Galan, Hildegarde HeymannAm J Enol Vitic. 2006 57: 12-22 ; DOI: 10.5344/ajev.2006.57.1.12Berenice Madrigal-Galan1Graduate student, 2Professor, Department of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.Hildegarde Heymann1Graduate student, 2Professor, Department of Viticulture and Enology, University of California, Davis, One Shields Ave., Davis, CA 95616.
- You have accessRestricted accessValidation of a Rapid Method for Measuring β-Glucosidase Activity in Fermenting Muscat Grape MustsDavid Tate, Andrew G. ReynoldsAm J Enol Vitic. 2006 57: 60-68 ; DOI: 10.5344/ajev.2006.57.1.60David Tate1Undergraduate Student, and 2Professor of Viticulture, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada L2S 3A1.Andrew G. Reynolds1Undergraduate Student, and 2Professor of Viticulture, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada L2S 3A1.
- You have accessRestricted accessProposal for a Standardized Set of Sensory Terms for Pisco, a Young Muscat Wine DistillateEdmundo Bordeu, Gonzalo Formas, Eduardo AgosinAm J Enol Vitic. 2004 55: 104-107 ; DOI: 10.5344/ajev.2004.55.1.104Edmundo BordeuDepartment of Pomology and Enology, School of Agriculture, Pontificia Universidad Católica de Chile, Casilla 306 Correo 22, Santiago, ChileGonzalo Formas
- You have accessRestricted accessEffect of Polyphenol Compounds on the Headspace Volatility of FlavorsJenna Aronson, Susan E. EbelerAm J Enol Vitic. 2004 55: 13-21 ; DOI: 10.5344/ajev.2004.55.1.13Jenna AronsonDepartment of Viticulture and Enology, One Shields Avenue, University of California, Davis, CA 95616-8749.Susan E. EbelerDepartment of Viticulture and Enology, One Shields Avenue, University of California, Davis, CA 95616-8749.
- You have accessRestricted accessInfluence of Harmonia axyridis on the Sensory Properties of White and Red WineGary Pickering, James Lin, Roland Riesen, Andrew Reynolds, Ian Brindle, George SoleasAm J Enol Vitic. 2004 55: 153-159 ; DOI: 10.5344/ajev.2004.55.2.153Gary PickeringCool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, L2S 3A1 CanadaDepartment of Biological Sciences, Brock University, St. Catharines, ON, L2S 3A1 CanadaJames LinRoland RiesenAndrew ReynoldsIan Brindle
- You have accessRestricted accessSensory Attributes of Cabernet Sauvignon Wines Made from Vines with Different Crop YieldsDawn M. Chapman, Mark A. Matthews, Jean-Xavier GuinardAm J Enol Vitic. 2004 55: 325-334 ; DOI: 10.5344/ajev.2004.55.4.325Dawn M. ChapmanDepartment of Food Science and TechnologyNational Food Laboratory, 6363 Clark Ave., Dublin, CA 94568.Mark A. Matthews
- You have accessRestricted accessImpact of Training System and Vine Spacing on Vine Performance, Berry Composition, and Wine Sensory Attributes of Seyval and ChancellorAndrew G. Reynolds, Douglas A. Wardle, Margaret A. Cliff, Marjorie KingAm J Enol Vitic. 2004 55: 84-95 ; DOI: 10.5344/ajev.2004.55.1.84Andrew G. ReynoldsHorticulture and Basic Studies Program, Pacific Agriculture Research Centre, Agriculture and Agri-Food Canada, Research Centre, Summerland, BC, V0H 1Z0 CanadaDouglas A. WardleMargaret A. Cliff